I made another recipe from Rebecca Reilly's awesome cookbook Gluten-free Baking -- her recipes ALWAYS work. This time, it was a Chocolate Applesauce cake -- I wanted something closer to a "normal" cake, light and fluffy, to bring to a group who are not foodies so I didn't want to go too far off the reservation, if you will. :)
This cake turned out wonderfully. It tasted great, with a nice texture that was moist, light, fluffy -- my only complaint was that it didn't look as nice as it tasted. I suck at decorating cakes! (For this version, I made a fake "mousse" for the middle filling layer from Cool Whip and a few tablespoons of cocoa. NOTE: Cool Whip is not 100% dairy-free, but the label says it's less than 2%...a filling is totally optional, especially if you want to keep this purely dairy-free. You could also use a raspberry jam or other filling, I just happened to have this handy.) I get lots of requests for gluten-free cakes for birthdays, this would be a good one. I'm still working to find a good recipe with this kind of texture without using eggs and will let you know when I find one.
This recipe calls for Rebecca's gluten-free flour mix, you have a few different ways to put it together:
Option 1: 2 c. brown rice flour or garbanzo flour, 2/3 c. potato starch and 1/3 c. tapioca starch; OR
Option 2: 1 c. garbanzo flour or garfava flour, 1 c. brown rice flour, 2/3 c. potato starch, 1/3 c. tapioca starch; OR
Option 3: Bob's Red Mill gluten-free flour mix
Double this recipe for a two-layer 9" cake like the one I made!
Chocolate Applesauce Cake (Makes 1 (11x7-square or 9x2 round) cake)
From Rebecca Reilly's Gluten-Free Baking
3/4 cup gluten-free flour mix (I used Bob's Red Mill)
1/3 c. cornstarch
1 tsp baking gluten-free powder
1 tsp baking soda
1/4 tsp xanthan gum
1/3 c. unsweetened cocoa powder
2 egg whites
2/3 c. sugar
1/2 c. warm milk of your choice (I used almond milk)
1/2 c. light corn syrup
1/4 c. unsweetened applesauce
1 tsp. gluten-free vanilla
2 c. powdered sugar
2 Tbsp. unsweetened cocoa powder
2-3 Tbsp. milk of your choice
Preheat the oven to 350. Lightly grease baking pan and line with parchment paper. Lightly grease the paper. (Don't used waxed paper if you don't have parchment. Just be sure to grease and flour the pan well instead!)
Mix togther the gluten-free mix, cornstarch, baking powder, baking soda and xanthan gum. Sift cocoa powder into bowl. Whisk until blended.
Using an electric mixer, beat the egg whites until foamy. Add the sugar slowly. Pour in the milk, corn syrup, applesauce, and vanilla. Whisk the dry ingredients into the wet ingredients.
Pour the batter into the prepared pan. Bake for 25 minutes or until done when cake pulls away from the pan and a toothpick comes out clean. Let rest 10 minutes in pan before inverting onto a cooling rack. Let cake completely cool before icing.
To make the icing, whisk the powdered sugar and cocoa, adding just enough milk to make an icing thin enough to spread over the cake. It dries quickly and loses its shine, so make this right before you are ready to frost the cake.
I cut a pattern out of paper to make the flower design on my cake, and used mini candy canes I broke up for the bottom of the cake -- mostly to hide my bad frosting skills!